Personalized Chef Aprons and More!
2 1/2 cups cooked chicken breasts (cut into bite-size pieces)
1/4 cup yellow onion (chopped)
1/2 cup celery (thin chopped)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can cream of chicken soup
1 3/4 cups chicken broth
2 tablespoons butter
Mix first nine ingredients together in mixing bowl
smooth. Pour into greased 8" x 8" baking pan and bake at 375F
for 20 - 25 minutes until done. Remove from oven and let cool
When cool, crumble corn bread and place 3 cups
of corn bread
crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and
mix well, set aside.
In sauce pan on medium low heat place butter. Saute
celery until transparent, stirring occasionally. Add chicken
broth, cream of chicken soup, salt, and pepper. Stir until well
blended and soup is desolved completely. Add chicken, stir and
blend until mixture reaches a low simmer. Cook for 5 minutes,
remove from heat. Place chicken mixture in buttered casserole
dish (2 1/2 qt.), or individual casserole dishes (about four).
Spoon cornbread crumb topping on top of chicken mixture (do not
stir in chicken filling) and place baking dish in preheated oven
at 350F for 35 - 40 minutes. The crumbs will turn a golden yellow.